Recipe: Cherry Chocolate Chip Scones (using biscuit mix and dried cherries)
Breads - Breakfast BreadsCHERRY CHOCOLATE CHIP SCONES
2 cups original Bisquick mix
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg, beaten
about 1 tablespoon milk
about 1 tablespoon coarse sugar
Heat oven to 425 degrees F. Grease cookie sheet with shortening.
Stir Bisquick mix, cherries, chocolate chips, 3 tablespoons sugar, the whipping cream and egg until soft dough forms.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with 1 tablespoon sugar. Cut into 8 wedges, but do not separate.
Bake 12 to 15 minutes or until golden brown; carefully separate wedges.
Serve warm.
SUBSTITUTION:
Pick your favorite fruit - Dried apricots, cranberries and blueberries are great stand-ins for the dried cherries.
Makes 8 scones
Source: Betty Crocker Bisquick Weeknight Meals; April, 2003
2 cups original Bisquick mix
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg, beaten
about 1 tablespoon milk
about 1 tablespoon coarse sugar
Heat oven to 425 degrees F. Grease cookie sheet with shortening.
Stir Bisquick mix, cherries, chocolate chips, 3 tablespoons sugar, the whipping cream and egg until soft dough forms.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with 1 tablespoon sugar. Cut into 8 wedges, but do not separate.
Bake 12 to 15 minutes or until golden brown; carefully separate wedges.
Serve warm.
SUBSTITUTION:
Pick your favorite fruit - Dried apricots, cranberries and blueberries are great stand-ins for the dried cherries.
Makes 8 scones
Source: Betty Crocker Bisquick Weeknight Meals; April, 2003
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